Description
Bright lemon, warm spices, and tender chicken come together in Chicken Crepes Shawarma, a quick Middle Eastern wrap filled with spiced chicken and a tangy tahini drizzle.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs, cut into strips
- 60 ml olive oil
- 30 ml lemon juice
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- 1½ tsp kosher salt
- ½ tsp black pepper
- Crepes (homemade or store-bought)
- 60 g tahini
- 15 ml lemon juice (for sauce)
- 30–45 ml water (for sauce)
- Salt to taste (for sauce)
- Pickled cucumbers or fresh cucumbers
- Fresh parsley or mint, chopped
- Optional: pickled onions, sumac for finishing
Instructions
- Make the crepe batter and rest briefly.
- Combine olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Add chicken strips and marinate.
- Cook the crepes in a nonstick skillet.
- Sear the marinated chicken in a hot skillet until cooked through.
- Whisk tahini, lemon juice, water, and salt for the sauce.
- Assemble the wraps with chicken, tahini, cucumbers, and herbs. Fold and serve immediately.
Notes
Do not overcrowd the chicken pan to avoid steaming. Rest crepe batter for tenderness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 crepe wrap
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 145mg